Roasted Summer Vegetables with Feta and Basil

Name: Roasted Summer Vegetables with Feta and Basil
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 aubergine, cut into chunks; 2 mixed colored peppers, cut into chunks; 1 red onion, cut into wedges; 2 courgettes, cut into chunks; 200 g cherry tomatoes; 4 clove garlic, smashed; 3 tbsp olive oil; 3 thyme sprigs; 1 handful basil leaves; 1 lemon lemon zest; 50 g feta, crumbled

This colorful tray of roasted summer vegetables is sweet, savory, and full of fresh Mediterranean flavor. Tender aubergine, peppers, courgettes, and tomatoes are finished with lemon zest, basil, and crumbled feta for an easy side dish or light vegetarian main.

Servings4 Portions

Prep Time10 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

aubergine, cut into chunks
1
mixed colored peppers, cut into chunks
2
red onion, cut into wedges
1
courgettes, cut into chunks
2
cherry tomatoes
200 g
garlic, smashed
4 clove
olive oil
3 tbsp
thyme sprigs
3
basil leaves
1 handful
lemon zest
1 lemon
feta, crumbled
50 g

Step-by-Step Instructions

Preheat the oven to 200C (180C fan/gas 6). In a large bowl, toss the olive oil with the aubergine, peppers, red onion, courgettes, smashed garlic, and thyme. Season well with salt and black pepper, then spread everything out in a large roasting tin in an even layer. Roast for 30 minutes.

Add the cherry tomatoes to the tin and return to the oven for 10 minutes, until the vegetables are tender and lightly caramelized. Remove the thyme sprigs, then squeeze the softened garlic from the skins over the vegetables. Finish with the basil leaves, lemon zest, and crumbled feta, then serve warm.

Chef's Tips

For the best texture, spread the vegetables in a single layer so they roast instead of steam. Goat cheese can be used instead of feta, and leftovers keep well in the fridge for up to 3 days for salads, grain bowls, or pasta.